Instant Noodle Salad (Yum Mama) ยำมาม่า

Method6 steps · about 25 min

1. 1

   Step 1: Make the dressing: Pound chilies and cilantro stems (6 sprigs) into a paste. Add palm sugar (1 Tbsp) and pound to dissolve. Add fish sauce (1 Tbsp), soy sauce (½ Tbsp), lime juice (3 Tbsp), lemongrass (3 Tbsp), and Mama chili powder (to taste), stir to mix.

   Uses 1–3 Thai chilies · 6 sprigs cilantro stems, chopped · 1 Tbsp palm sugar, chopped, packed · 3 Tbsp lime juice · 1 Tbsp fish sauce · ½ Tbsp soy sauce · Mama chili powder, to taste (comes inside Mama packet) · 3 Tbsp thinly sliced lemongrass (bottom half of lemongrass only)

2. 2

   Step 2: Bring a medium pot of water to a full boil. Meanwhile, put onions and tomatoes into a large mixing bowl.

   Uses 1 cup cherry tomatoes, halved · 0.25 sweet onion · water for boiling noodles and optional shrimp

3. 3

   Step 3: Break Mama block into quarters. Reserve the broken bits at the bottom the bag for sprinkling, or you can just eat them as a snack! Cook mama in boiling water 2 minutes. Scoop the noodles out with a skimmer and place them into a sieve to drain. Add the shrimp (12) to the same pot of water and cook them just until done, 30 seconds or so. Fish them out and add them to the noodles.

   Cook Mama Noodles · 2 minUses 2 packs Mama instant noodles · 12 shrimp · medium pot water brought to a full boil

4. 4

   Step 4: Pour out all the water and place the pot back on the stove. Add the Mama garlic oil packets (2 package) (this is optional), turn on the heat to medium and add the ground pork or chicken (200 g). Cook the meat, breaking up the lumps, until fully cooked. Remove from heat.

   Uses 2 package Mama garlic oil packets · 200 g ground pork or chicken

5. 5

   Step 5: Pour the cooked pork, with all of its liquid, into the bowl of onions and tomatoes. Add noodles and shrimp. Pour dressing over the noodles and toss to combine. Add Chinese celery (2 stalk) and cilantro leaves, toss and serve immediately. Enjoy!

   Uses 2 stalk Chinese celery · Cilantro leaves · quarter onion and one cup halved cherry tomatoes in the salad bowl · two noodle packs cooked two minutes and drained, with optional shrimp boiled until done · 200 g ground pork or chicken cooked through with optional packet garlic oil · chilli, cilantro stems, palm sugar, lime, fish sauce, soy and lemongrass mixed with packet chilli powder

6. 6

   Step 6: Refrigerate leftover salad promptly and eat the next day as a cold noodle salad, as the author suggests. If reheating, heat thoroughly to 165°F (74°C), stirring so it warms evenly.

   Uses cooked noodles, meat and optional shrimp tossed with dressing, vegetables and fresh herbs